Friday, November 11, 2011

EPLEPAI, A NORWEGIAN APPLE CAKE - GÂTEAU NORVÉGIEN AUX POMMES

As much as I love my blog, adore my followers and appreciate communicating my enthusiasm for all things culinary with the world, I have to admit that it is always very difficult to get back on track after having been on holiday and away from my virtual "baby" (yes, that's how I call it). Blogging offers a great deal of fun, but is also a full-time "job" if you are a dedicated and serious perfectionist like me.

There are some moments when I wish I would be less enslaved to Rosa's Yummy Yums, feel less under pressure and less "obligated" to make my faithful readership happy by offering regular updates on a weekly basis. Stress is negative and can really be destructive as it tends to kill the enjoyment this divertissement is supposed to bring and transforms it into a chore and a heavy responsability. It is exactly what you want to avoid and it is then that you have to unplug yourself before you wreck yourself and hate your hobby. In that case, a break is highly recommended

Having gone through a rough and emotionally draining phase lately, I had to interrupt my rat race routine with a lovely staycation. During two blissful weeks, I enjoyed relaxing my body, intellect and soul. Finally, I could breathe, sleep, stop looking at the clock, be as silly and snail-like as I wanted, yet I somehow missed putting my thoughts down on paper and sharing my vision of things as well as my latest gastronomical discoveries with you (addiction it is called - LOL).

On the one hand it might be an energy-consumming activity to feed such a site, but on the other hand, the pleasure and joy it gives to the person behind the keyboard is immeasurable and compensates for the endless exhausting and strainful photography sessions as well as every unnerving hour spent wracking my brains in order to find clever words, original ideas and dishes of interest that I can display here.

The positive news is that eventhough my batteries have not been entirely reloaded during the course of this small interlude, I am nonetheless back on the saddle once more and ready to kick some ass again! Hopefully you have savored that momentarily calm period during my absence. Aaahhh, what a relief! Finally free of my writing deliriums, photographic experiments, cunning points of view and my sinful as well as everlastingly tempting food.

Well, as I didn't want to leave you totally unoccupied while I was not visibly present (don't worry, just like a stalker or undercover agent, I followed each of your tweets, post and facebook movements as I'm an online junkie - LOL), two of my wonderful colleague bloggers (Tanvi and Peter) entertained you thanks to their delightful guest posts delivered with much warmth, charm, verve and talent.

But let me tell you, despite the fact that you might have the impression I have spent my vacation doing absolutely nothing and being lazy like a maggot, in no way have I been procrastinating or innactive. All on the contrary. I didn't publish any recent articles, that's true, but nevertheless, in my corner, I was calmly preparing my return and future features just like a tactician getting ready for war.

Apart from taking loads of fall pictures and doing lots of thinking as well as some reasearching, I worked on my new design, hence I have the immense pleasure of introducing you guys to Rosa's Yummy Yums' elegant, distinguished, fresh and chic layout (tweeting, facebooking, stumbling, etc... enabled, how class is that?). My blog really needed a facelift as it was starting to look quite outdated, aged and crusty, so I hope you'll appreciate this makeover (there's still more to do, but let's take one step at a time, shall we)...

Today, I have decided to come back with an Autumn/Winter Norwegian apple delicacy that fits perfectly the season: "Eplepai". The name translates into "Apple Pie" in English, yet this speciality is rather a soft wettish cake than a shortcrust pastry-based dessert.

This Scandinavian goodie isridiculously simple and fast to put together, nonetheless it is far from being characterless, boring or bland gustatively speaking. The warm spices pair admirably with the sweet tartness of the fruits and the toasted almonds add a gorgeously nutty note to the whole. A luscious and morish treat that is sticky, extra moist, super smooth in texture, mighty gratifying and somehow reminds me of pudding. Heavenly!

I have freely adapted the recipe from Beatrice Ojakangas' marvelous and highly recommended bestseller "The Great Scandinavian Baking Book". I operated a few small changes to it as I believed it could be slightly improved (not that it really needed any enhancement, though). My version uses ground cardamom, vanilla extract and roasted almond sticks. An addition which doesn't alter the über-nordisk and preciously old-fashioned flavors of that succulent torte.

1. Preheat the oven to 180° C (350° F), line a 18cm (7-inch) springform cake pan with baking paper and then butter it.

2. Peal, core, and dice the apples.

3. Stir all the ingredients together (the mixture will be similar to that of muffins).

4. Spread into the pan.

5. Bake for 50-60 minutes, or until browned and a toothpick inserted in the center comes out clean.

6. After 1 minutes, run delicately a knife along the side of cake to loosen, then remove from the side of springform pan.
7. Place a cooling rack upside down over the cake. Turn rack and cake over. Remove the bottom as well as the baking paper of the springform pan. Place back on the rack.
8. Cool completely before serving.

Comments:

I used Belle de Boskoop apples (my favorite eating and baking apple) for this cake, but Bramley, Reine Des Reinettes, Braeburn, Granny Smith, Gravenstein apples, etc... are also ok.

Serving suggestions:

Cut into wedges and serve with either sweetened whipped cream, sweetened thick yogurt or ice cream.

Looks and sounds delicious. The back of my semolina box has a similar recipe but it uses a mixture of flour and semolina. I tried a modified version and it was simple and awesome. I imagine your recipe would be incredible as well.

Hi Rosa,How I understand your text about blogging and being slaving in front of the computer. Like you said its very rewarding but also very hard work and time consuming and we are not always in the mood for it and feeling guilty about it which we shouldn't be because blogging is supposed to be pleasurable and guilty free...well, now talking about your cake. It looks so scrumptious and delicious that I'm going to try your recipe tomorrow.Cheers and hope you have a lovely weekend,Lia.

Totally enamored by this cake. You know my love for all things Norwegian ;o). I have a lovely recipe for Eplepai too and have not gotten around to posting it as yet! Love how rich and dense this looks! Wonderful!

It seems everyone bakes apple cakes now ;-) Of course yours looks luscious and the photos are as usually breathtaking. I have two or three Scandinavian cookery books and it seems they bake a lot with apples.

I'm speechless... not only is your blog's new look AMAZING, but this apple torte sounds fantastic! Great to know you are back! Funny... today I read a post from a blogger that hadn't posted for more than a year and now is back (was still on my list), good things never change :o)

Rosa, the blog looks great! Did you do it all by yourself? I have a blog that I use to learn how to change things around but I am a little scared of changing my blog and lose everything. I don't have a budget to hire someone. Would you please let me know if this change was your doing? I need to learn too.

I love the fall photos, I need to get out with the camera before it is too late.

I feel the same pressure with the blog, I am trying to build up traffic and an audience, but it is so hard. I feel too that it is a full time job. I am not working now, I can't even imagine what will happen to my blog if I start working again.

Although it is first time to comment on your blog I have been folllowing you for some time and I have to say that I understand you when you talk about been a "slave" of the blog. I have the same thought sometimes. Your blog's new look is nice, your pictures are beautiful and the cake is... simply delicious.

I'm so glad to hear that you're feeling refreshed, Rosa! And I completely understand the pressures that come with blogging (I feel guilty if I don't post something at least twice a week). But readers are patient, kind and understanding. :)

I love your new header, Rosa. I've been a bit MIA as well, so I completely understand what you mean. A staycation is definitely needed once in a while! That apple cake looks divine. I really wouldn't mind a slice right now. :)

I am thrilled to discover this stunning apple cake; I have been thinking of making an apple cake and this one is so beautiful and with such economy of ingredients to make it so approachable. Glad you took a break and recharged your batteries, we all need this; luckily you live in an area where nature surrounds you.

Well, Rosa, I wouldn't mind having, at least, some of your energy, even at your most exhausting state. But, you're right about blogging, it is a full-time job. Which would explain why I'm such a slacker:)I hope you'll steer clear of anything that is causing you stress, and get back to doing the things you enjoy most in life.

I love your cake's golden top and the fact that it's filled to capacity with apples, makes it the perfect autumn treat!

I wish I had you Knowledge and your talent for picture. Because as I said earlier, I did it for tonight. It just came out of the oven, I tried to picture it... failure! ;-) But it tastes like nirvana! Thank you!

I agree with you that this hobby can turn stressful and we need a break now and then. I'm glad to see you back full of such positive energy and delicious recipes. I could use a slice of this cake with my coffee right about now :)

It is so nice to see you back.I think you don't even have to tell us about break that you need from blogging;)Lets face it we all have other commitments and it is not always party in our kitchen.However when someone brings a yummy recipe for such a scrumptious cake like yours here..it can be;)Welcome back:)

I think that most food bloggers find themselves in this situation, sooner or later. I know I have, more than once. I adore food and all things related to it, I take pride and joy in my blog and photography, but there are times when it just becomes overwhelming. The best thing to do then is take a little break. I see it has helped you and I'm glad you're back, fresh and inspired. I love the cake, in fact I think I'm going to bake it today! Thanks for the lovely recipe.

I think your photos get more and more beautiful Rosa! Thanks so much for all the effort and time you put into this blog; I know how hard it is to be so dedicated. Well, you know my weakness for things Scandinavian and I simply have to bake this next week because it looks and sounds incredible. Will let you know how I get on :-)

Dear Rosa, you know what a big fan and admirer of your work. I know the time, effort, creativity and energy that goes into to blogging and each of your post is a stellar contribution.

Taking breaks are important as not only the energies are recharged but so too is the creativity. I don't think that any of us who follow, read and enjoy your offerings would begrudge you some time away from your blog.

Rosa, I love this cake, and I can't wait for tomorrow to make it. You've worked hard on your blog and believe me it shows. Taking a break is essential, look at how yummy this post is, I was scanning the pictures with my eyes wide open :)I look forward to more of your posts.

Welcome back Rosa! First of all, I'm really happy to hear you reenergized yourself and come back with this beautiful post. While reading I could relate to your feelings and I feel I need a break too (hehee). My vacation is coming up, so I'm just looking forward to the day. :-) I love this apple cake. Not just beautiful but I'd love to eat a big piece...I'm really happy for you. :-)

Rosa, you are really recharged...love your new look, indeed very elegant and the pictures are just stunning...both the landscapes and the gateau…The apple cake is just perfect with almond and cardamon...yum yum.Hope you are having a nice week...and welcome back :-)

So splendid! A lot of work but worth it. Bravissima! I am following you immediately, I love your recipes. The pictures are splendid! Makes me want to go to Switzerland. Regards from a Sicilian in Rome!

Rosa: I like everything I see here: the new page look, the gateau, the photos, and also your new appreciation for your blog. I believe that you should blog only when and if you LOVE it... otherwise what's the point? I post only when I really feel like it... and it makes for a better quality experience for my readers too. I don't think that quantity pays off. Continue doing what you are doing: it's great.

Welcome back, Rosa. I absolutely agree with taking a break every now and again.

It looks like you have returned with an even keener eye and spirit. Your cake is absolutely ravishing. Beatrice Ojakangas is a favorite Scandinavian author of mine and you have translated her cake beautifully.

I love all apple cakes that don't include the use of fats, because I love that airy texture, a bit spongy, that makes it so perfect for a merenda in the afternoon, with a cup of tea...mmm, delish. Thanks for sharing, I am surely making it.

I go through the same emotions with my baby blog(s) all the time but I love it (them actually) and despite having the pressure to continue pushing good content, I wouldn't have it any other way. This cake looks phenomenal!!!

Love the photos and love the recipe. This cake/pie looks so delicious :).I am quite new to blogging, but I understand what you mean with words stress, lack of time, thinking ahead....It's getting to me too...But we are fighters...and after all we are doing something beautiful, something we in general like to do. Do you know what I mean? :)

Glad that you took the time off to recharge. It was a well deserved break, Rosa. The spiced apple cake is truly a charming one. Just like those breathtaking countryside of Switzerland you shared here. We're happy to see you back, rejuvenated and regained fresh insight/ inspiration to share such a great post.

OMG! This post is just gorgeousness! What splendid photographs and world so pretty that it looks unreal to me. I want to stare at those blue mountains and the falls leaves for ever. and I want a slice of that marvelous cake.

(good that you are back and feeling better than before.. yes we are all enslaved :D )

I just discovered your blog from Almond Corner, so far, I really love it!!! I LOVE your food styling and admire the things you do in your blog. My blog pales compared to yours! Anyway, hope to get to know you more. And thanks for this recipe! I am soooo into Nordic cuisine now and am looking for interesting (but simple) recipes!

Hi Rosa..just discovered ur blog...loved the apple cake and wanted to bake it right away :-D but I had a doubt...u haven't used any butter or oil in this recipe...does the cake not require any oil? pls let me know...waiting to bake the cake asap :-)

Would love to make this recipe, but am not quite sure how much FLOUR to use. Did you yourself use 158g flour or 1/2 cup + 3 tablespoons? According to my calculations, these are not one and the same thing (158g is definitely more than one cup total). Thanks.

hello, I was looking for this recipe for a quite long time, but I'm sespecious, that there is something wrong in the ingredients, because for a huge cake like this, we have 1 egg a 2 table spoon of milk???is this all the liquid we need for that recipe?some recipes add buttermilk??son can you check this out please.

GATEAU ALGERIEN:Thanks for the message and for visiting my blog. There is nothing wrong with the ingredients. The recipe is exactly the same as the one in my book... You don't need more liquid and I guess you could try using buttermilk if you wish. ;-)Cheers,Rosa

Hi, I made this cake the other day and I must say it's one of the best apple desserts I have ever tried :) I wanted to post on your FB page but I couldn't... Here are some photos: https://scontent-b-vie.xx.fbcdn.net/hphotos-prn1/1017409_10151957038693816_1067811848_n.jpg https://fbcdn-sphotos-g-a.akamaihd.net/hphotos-ak-ash3/1236567_10151957038868816_1079869392_n.jpghttps://fbcdn-sphotos-b-a.akamaihd.net/hphotos-ak-frc1/526917_10151957038758816_368758898_n.jpgSalute from Rijeka, Croatia! :)

I just made this cake today and it is amazing!! I also made some whipped cream to go with it. I did worry about the amounts - I think it should say 1 large egg. My egg was rather small and it definitely was not enough. I added another small egg and another little splash of milk. I toasted the almond slivers which toasted way faster than I thought they would. It also cooked at just 50, maybe a few minutes less but that might be my oven. This was my first time baking with it so I'm not certain. Thanks a ton for sharing!! The cardamom made the recipe as well as the almonds. :)

Dear Rosa, I've just found your wonderful blog and I find it so inspiring. Thank you so much! Me and a friend of mine decided to make this magical apple cake but we are not sure about chopped almonds... the thing is that she thinks almonds should be sliced not chopped. Could you please tell us what kind of almonds did you use? I'm Nadia Noeva from Yakutsk (a city in Siberia).

Dear Nadia,Thank you for the kind words and for visiting my blog! I'm happy to hear that you like my work.Almonds can be both sliced or chopped, but in this very recipe, they are chopped. I used blanched slivered almonds which I chopped coarsely ;-)I hope that helps.Cheers,Rosa

Thank you so much dearest Rosa! ))) Now we are almost set to get together and make it! ))) I think we'll be able to find all the ingredients. The only thing we are waiting for is the right weather ))) now it is too cold and foggy so we'll wait until it gets sunny and no fog conditions... hopefully in February we will have the right weather )))

Bumped into this via Pinterest - looked just perfect for our birthday boy, who is crazy about apple pies & cakes. I just made it, but the dough seems very dry? I wonder if the amount of milk is correct or should there be melted butter (that is forgotten from the listing)? Did you mix the apples also into the dough or just layered them on the top?

Dear Jonna,Thank you for your comment and for visiting my blog!I'm so sorry to hear that your cake didn't turn out right...The amount of milk is correct as the egg and apples (mixed into the batter - I have just topped the cake with some extra apples for decoration's sake) bring moisture to this butterless cake. The batter is supposed to by quite thick (similar to that of muffins).Cheers,Rosa